Layered Roasted Veggie Quiche – Brunch?

Bringing our family together over brunch to celebrate a double birthday (grandpa, 92; eldest grandchild, 41) requires a few “musts.” You must serve bagels. You must have something wonderful to put on said bagels — cream cheese, goat cheese and smoked salmon, for example. You must serve something wonderful for dessert.

Layered Roasted Veggie Quiche is not a “must.” But it is a welcome addition for anyone craving a hot, satisfying, comfort-food treat.

Roasted Veggies

1 small cauliflower, halved and sliced 1/4-inch thick

3 small zucchini, thinly sliced lengthwise

4 ripe plum tomatoes, sliced

1/3 red onion, thinly sliced

olive oil spray

sea salt

Preheat oven to 420F. Roast veggies for about 30 minutes, on several pans, in single layers, with a little olive oil and sea salt. Flip after 15-20 minutes and remove any cooked vegetables at that time. When all vegetables are ready, chop up any cauliflower stems that remain firm.